Marinated lamb steaks in flat bread

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John Torode

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Recipe by John Torode

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1. Preheat the barbecue. Put the lamb in a bowl, season liberally with salt and pepper, then pour over half the lemon juice. Stir well and leave to marinate for 10 minutes.
2. Meanwhile, peel and halve the cucumber and remove the seeds with a teaspoon. Roughly dice the cucumber and mix it with the remaining lemon juice and half the yogurt. Set aside.
3. Pour the remaining yogurt over the lamb and mix well. Lay the lamb on the barbecue grid and cook for 5 minutes - the underneath should look quite dark as the yogurt cooks. Turn the lamb over and cook for a further 5 minutes, then place on a board and leave to rest while you heat the naan on the barbecue. Slice the lamb into pencil-thick strips, then cut the naan in half. Spoon in the cucumber sauce and top with the lamb and its juices.

To cook indoors

Heat a griddle pan until very hot, then lay the lamb in the pan and press hard with a fish slice or spatula. Cook for 10 minutes, turning once. Heat the naan in the pan for 30-60 seconds on each side.

Per serving

765 kcalories, protein 42g, carbohydrate 82g, fat 32 g, saturated fat 16g, fibre 3g, sugar 3g, salt 1.76 g

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Ingredients

• 600g boneless lamb steaks
• juice 1 lemon
• 1 cucumber
• 200ml low fat natural yogurt
• 4 plain naan bread

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20-25 minutes

Ingredients

• 600g boneless lamb steaks
• juice 1 lemon
• 1 cucumber
• 200ml low fat natural yogurt
• 4 plain naan bread

Per serving

765 kcalories, protein 42g, carbohydrate 82g, fat 32 g, saturated fat 16g, fibre 3g, sugar 3g, salt 1.76 g

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